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Saturday, March 12, 2011

Dublin Coddle for St. Patrick's Day

From the kitchen of One Perfect Bite...We'll be attending a St.Patrick's Day party this weekend and I was asked to bring a typically Irish dish to the celebration. Many of the entrees I wanted to make had to be discarded out of hand, because research proved them not to be authentically Irish. Years ago, the Irish diet lacked the diversity found in France and Italy and meals centered on potatoes and dairy products that were, on occasion, extended with small amounts of meat. Armed with that knowledge, I finally decided to make a dish called Dublin Coddle. Coddle is a dish that's much like an English hot pot, though it's cooked more slowly and not allowed to boil. It consists of layers of potatoes, onions and a generous amount of pork that appears in the form of rashers and bangers. The rashers are streaky and unsmoked strips of Irish bacon that taste much like Canadian bacon. The bangers are sausages that are similar in taste to the mildly spiced version that appears on our breakfast tables, though they are less fat and have a smoother texture. Thanks to a Trader Joe's holiday special, I was able to purchase authentic rashers and bangers for my coddle. So, with a wee bit of slicing and dicing I was able to assemble a dish that purportedly was a favorite of Sean O'Casey, Jonathan Swift and James Joyce. Was it literary ambrosia? I beg forgiveness for this next but I just can't help myself, “…and yes I said yes I will Yes.” Actually, Molly, it was just O.K. It certainly could be considered comfort food. Back in the days of imposed abstinence, the dish was made on Thursday nights to finish up pork that could not be eaten come first light the following day. It was primarily a winter dish that was semi-boiled and steamed in the stock used to cook the pork. The coddle was an inexpensive one-pot affair that required only salt, pepper and parsley for seasoning. It was considered to be well with in the means of the working-class Irish, and, while the amount of meat it contained varied from on household to the next, it was a constant on their tables. So, is it any good? While it's perfect for St. Patrick's Day, I wouldn't much bother with it at other times. It's one of those dishes you yearn to try once, then wrap in the mist of memory and put to bed. I'll let you decide for yourself. Here, courtesy of the Accidental Hedonist, is the recipe for Dublin Coddle.

Ingredients:2 quarts of water1 pound link sausage (Irish bangers or American breakfast sausage)1 pound thick cut sliced bacon, blanched3 pounds Idaho potatoes, peeled and cut in 1/4-inch slices3-4 yellow onions, peeled and slicedGround pepper1 bunch curly parsley, choppedDirections: 1) Preheat oven to 300 degrees F. Bring 2 quarts of water to a boil in a large saucepan.2) Meanwhile, place bacon and sausages in a large skillet and fry just long enough to lightly color.3) Add sausages and bacon to boiling water and cook for 5 minutes. Remove meat, slice into bit-sized pieces and reserve in a bowl. Reserve cooking stock.4) Lightly grease bottom and sides of a Dutch oven or 5-quart casserole. Layer ingredients in the following order until all have been used; potatoes, onion, pepper, parsley, and pork.5) Pour reserved stock over contents of casserole until ingredients are covered. Water may be used if you run out of stock. Bring casserole to a simmer.6) Place in oven and cook for 90 minutes or until potatoes are tender. I cover the pot.7) Serve hot with whole meal bread and butter. Yield: 6 to 8 servings.

I've honestly never tried Dublin Coddle before..what an authentic way to celebrate St. Patty's... sorry I missed quite a few of your posts.. it's so devastating what is happening here in Japan...I'm really scared this time...

I can't wait!! I just heard this week that we are getting a trader Jo's Right now I have to drive 2 1/2 hours to the closest one. But I do it because of my medical dietary needs. I plan on going today so I am going to pick up everything to make this it really looks good and I think I can eat it. The sausage may be a problem I will have to see what is in it.

I have never heard of a coddle Mary, but I am with you about being authentic. Our traditional corned beef and cabbage is not Irish although perhaps it has become synonomous with the day so is "new Irish".

Very informative post Mary! It is true that dishes looked very extraordinary back at those days today are considered ok, because of the diversity of ingredients available and the knowledge of other countries' meal that enrich our daily table.

My dad is first generation Canadian from Ireland and I have not cultural Irash food traditions. I have been on the search for years and am consistently drawn to these kinds of dishes. Looks so lovely!I have been neck deep in the throws of planning a local food conference here within slow food and have not posted for three weeks. Important work. Time well spent: BUT...I have not read, written, cooked and I miss my life and reading YOU!I am catching up slowly!:)Valerie

I really appreciate what you have done and the research that went into it. My Irish neighbor would be thrilled by this dish and I will show it to her (she is actually American of Irish descent). Hope you have a great time and weekend!

This looks lovely. It almost makes me want to celebrate St. Patrick's Day (working with adolescents has pretty much ruined the holiday for me - preteen boys will pinch the heck out of you without bothering to check your wardrobe choices).

I couldn't find a place to comment on your latest post above, so here I am! I make something very similar to this coddle, but use kielbasa. It is so good, sometimes I add cabbage. In perusing your recipes on top, I was intrigued by four farls,but the best treat about that was reading about your aunt Maude. How I would have loved to spend just one day visiting with her, just listening!!

I'm your newest follower, as I am too a lover of good food and cooking! I will soon try this new recipe, Dublin Code. Thank you for sharing such great ones!Hope you visit me, I'll be delighted!HAPPY St. Patty's Day.

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